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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

Bakery-style pumpkin cheesecake cookies with a plush pumpkin spice crumb and creamy center. Brown butter, real pumpkin, and cozy spices—your new fall favorite.
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Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, fall dessert, pumpkin cheesecake, pumpkin cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour 7 minutes
Servings: 12 cookies

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Wire cooling rack
  • Piping bag and tip (optional)

Ingredients
  

Pumpkin Cookies

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup pumpkin puree, excess moisture blotted
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves

Cheesecake Frosting

  • 4 oz cream cheese, room temperature
  • 4 tbsp unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt

Finish

  • 1/2 tsp pumpkin pie spice or ground cinnamon, for sprinkling optional

Instructions

  • Line two baking sheets with parchment and heat the oven to 350°F. Set a wire rack nearby for cooling.
  • Blot the pumpkin puree with paper towels to remove excess moisture; measure after blotting. This helps the cookies bake thick and soft.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until creamy and slightly light, 2 minutes. Mix in the blotted pumpkin, egg yolk, and vanilla until smooth.
  • Add the dry ingredients to the wet and mix on low just until a soft dough forms with no dry spots. Cover and chill for about 30 minutes so the dough firms up.
  • Scoop the dough into 12 equal portions (about 2 tablespoons each) and arrange on the prepared sheets, spacing well. Slightly flatten the tops with your fingers.
  • Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers look just baked. Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the frosting: Beat the cream cheese and butter together until completely smooth and fluffy, 2 to 3 minutes. Gradually mix in the powdered sugar and salt, then add the vanilla and beat until light and spreadable.
  • Once cookies are fully cool, spread or pipe the cream cheese frosting over the centers. Dust with pumpkin pie spice or cinnamon, if using. Serve right away or chill briefly to set the frosting.

Notes

For best texture, blot the pumpkin to remove extra water and weigh the flour if possible. Because the frosting contains cream cheese, store cookies covered in the refrigerator for up to 4 days; bring to room temperature before serving. Unfrosted cookies freeze well for up to 2 months.
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